To prep your dish, dice your onion, slice your carrots and celery and shred your chicken.
Into a large pot add 1 tbsp of oil. Bring to a medium heat and add in your carrots, celery and onion. Sauté for 3-4 minutes until carrots begin to soften and onions turn translucent.
Next add in your garlic, thyme, salt and pepper. Stir all the ingredients and cook for 1 minute until garlic is fragrant.
Add your chicken broth into the pot. Turn the heat to high and bring to a boil.
When soup begins to boil, bring to a simmer. Add in your pesto, chicken and cheese tortellini. Give it all a good stir and cook for 7-8 minutes covered until tortellini is soft.
When pasta is ready, add in your generous handful of spinach. Stir to combine (spinach will begin to "wilt" and cook down).
Add a pinch of salt and pepper to taste. Serve & enjoy!
**We had a leftover rotisserie chicken so I shredded the pre-cooked chicken for the recipe.
If you wanted to use uncooked chicken it would be the equivalent of 2 small breasts shredded.